Smoky Black Bean Soup Contributor: Serves: 6
Ingredients:
3 (15-1/2 ounce) cans black beans, rinsed and drained 1/4 pound Canadian Bacon, trimmed of all visible fat and chopped 1 onion, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped	3 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground chipotle chili pepper 4 cups reduced-sodium chicken broth
Cooking Instructions:
Spray a large saucepan with canola oil nonstick spray and set over med-high heat. Add the bacon and cook, stirring occasionally, until browned, 6-7 minutes. Add peppers, onions garlic and cook till softened. Add the cumin and chili pepper, cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 minutes. Remove the saucepan from the heat; let cool about 10 minutes. Pour 4 cups of the soup into a blender or food processor and puree. Return the pureed soup to the saucepan. Cook stirring occasionally, over med-high heat until heated through, about 2 minutes.
Serving Suggestions:
Nutrition Facts:
Per serving (1-1/3 cups): 209 cal, 3g fat, 1195 sodium, 20g carb, 11g fiber, 16g protein